Recipes by Cullera de Boix

Hake, stir-fry sauce and bacon

Difficulty level: high

Diners: 4

Preparation time: 3h 30'


  • 4 pieces of hake of 220 – 240 g each
  • 8 tablespoons of onion and tomato stir-fry
  • 400 g of bacon vacuum-candied during 3 hours at 80°C
  • 4 tablespoons of extra virgin olive oil
  • Chives and Maldon salt


For the onion and tomato stir-fry:

  • 1 onion
  • 3 tomatoes
  • Thyme and bay leaves
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For the stir-fry: cook the onion in a pan with olive oil and, when it is halfway cooked, add thyme and bay leaves. Also add the grated tomatoes. Cook everything together until the stir-fry is done.
Make cuts on both sides for grilled hake.
Grill the bacon.
Put on a plate a little hot stir-fry. Add the hake cut, sprinkle with chives and finish with a drizzle of olive oil on top.

Spring flavours

Xavier Matarrodona suggests a sea and mountain recipe with the soft scent of thyme.

In Catalonia, hake is cooked in many ways, but we seldom dare to use it in a sea and mountain combination, which is also a real culinary institution. The chef of the Cullera de Boix restaurants, Xavier Matarrodona, opts for hake with a stir-fry sauce accompanied with grilled bacon and a hint of bay leaves and thyme. Thus, it becomes a dish that pays tribute to the best of spring and invites us to enjoy cooking with countryside flavours without leaving home.

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